Spinach Floret Salad Recipe

Cooking Directions

• STEP 1.Wash and dry the spinach leaves, cauliflower florets, and broccoli florets.
• STEP 2.In a large bowl, combine the spinach leaves, cauliflower florets, broccoli florets, and cherry tomatoes.
• STEP 3.In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette dressing.
• STEP 4.Drizzle the dressing over the salad and toss gently to coat all the ingredients.
• STEP 5.Serve the Spinach Floret Salad immediately as a light lunch or side dish.

Cooking Tips

• Make sure to dry the spinach leaves and florets thoroughly to prevent the salad from becoming soggy.
• You can add some toasted nuts or seeds, such as almonds or sunflower seeds, for extra crunch and flavor.
• Feel free to customize the dressing by adding herbs like basil or parsley, or a sprinkle of grated Parmesan cheese.

Storage and Serving

• This salad is best served immediately after preparing to maintain its freshness and crispness.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving leftover salad, give it a quick toss to redistribute the dressing and revive the flavors.